Radicchio Soup with Smoked Goat Cheese

Name: Radicchio Soup with Smoked Goat Cheese
Ingredients: 3 cups rich Chicken Stock or Vegetable Stock; 3 cups rich Chicken Stock or Vegetable Stock; 2 cups ½-inch bread cubes, cut from good-quality peasant-style bread, crusts removed; 2 cups ½-inch bread cubes, cut from good-quality peasant-style bread, crusts removed; ¼ cup loosely packed fresh basil leaves, coarsely chopped.; 4 ounces smoked goat Cheddar, cut into ¼-inch dice; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons finely sliced garlic; Kosher or sea salt and freshly ground pepper; One 15-ounce can diced tomatoes, including juice, preferably Muir Glen; 2 tablespoons finely sliced shallots; ½ cup hearty red wine; One 15-ounce can diced tomatoes, including juice, preferably Muir Glen; ⅓ cup extra-virgin olive oil; 1 small head radicchio, quartered and sliced thinly

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a very simple soup but brings together interesting contrasting flavors—bitter from the radicchio and smoky from the cheese — that I think are delicious and intriguing. The cheese I like to use for this is the smoked goat Cheddar from Redwood Hill Farms. You could use any good smoked cheese, such as smoked mozzarella.

Ingredients

Soup

Ingredients

Method